Red, yellow, and Chiogga beets combine in this fantastic salad from chef Daniel Humm of Eleven Madison Park.

The Martha Stewart Show, September 2009, The Martha Stewart Show, Episode 5001


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees.

  • Place beets in a large bowl; add olive oil, vinegar, salt, and sugar. Season with pepper and toss to combine. Wrap each beet individually in parchment paper-lined aluminum foil, with some of the olive oil mixture and a sprig of thyme. Transfer to oven and roast until tender, about 2 1/2 hours.

  • Remove foil and let cool slightly before peeling. Using an apple corer, cut each beet into as many cylinder shapes as possible. Alternatively, cut beets into quarters. Place each variety of beet in individual bowls and toss each with some of the vinaigrette.

  • Using the julienne blade on a mandoline, carefully julienne apple.

  • Divide beets evenly between 4 serving plates. If beets are cylindrical, stand beets up on plate. Garnish with apple slices and drizzle with remaining vinaigrette. Serve immediately.


Reviews (2)

4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: Unrated
I had to write to alert other cooks that there is an error in this recipe as typed on the page. Upon reviewing the video, oven temperature is 300 degrees to roast these beets for 2 1/2 hours, not 425 degrees. I made this recipe and have to say it's a truly elegant and fine-tuned recipe. Utterly beautiful on the plate.
Rating: Unrated
Is that oven temperature correct? 425 seems really high for roasting for 2.5 hours. On the tv show he said about 300 degrees.